BOONDHI LADOO

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
 COOKING TIME : 30 MINUTES
 TOTAL TIME : 50 MINUTES SWEETS CUISINE:  INDIAN
 SERVES :  10
(1 CUP = 250 ML)
INGREDIENTS :
                                       

SUGAR SYRUP
1.5 cups sugar
¾ cup water
BOONDHI LADOO BATTER
2 cups besan
1 cup  water
5 teaspoon cardamom powder
1 pinch edible camphor
oil as required
INSTRUCTIONS :               SUGAR SYRUP
PMix sugar and water in a pan, and keep the on stove top on a low heat.Cook the sugar syrup, till you get a one thread consistency. Switch off the flame.
The sugar syrup should be hot when you add the boondis.
MAKING BOONDHI :
Take all the dry ingredients for the boondi batter in a mixing bowl. Add water to make a smooth batter.
TO CHECK THE BOONDHI BATTER :
Tap the handle of a spoon which has a bit of batter in to the hot oil. The boondis should have a round shape.
If they become flat, the batter is thin and if they get tail ends, the batter is thick. If thin, then add a bit of gram flour and check by frying a few boondis. If thick, then add a bit of water and then do the same test. Once you get the correct consistency, proceed with the next step of frying the boondis.
Take a dry perforated ladle and place it above the hot oil. With a spoon add some batter on the perforated spoon ladle. Spread the batter lightly with a spoon.
Fry the boondis till they are cooked. When the oil stops sizzling, remove the boondis. After each batch, wipe the perforated ladle with a clean piece of kitchen towel from both sides.
MAKING LADOO :
Add the fried boondi to the sugar syrup, cardamom powder, black cardamon seeds, ghee and a pinch of edible camphor.
Mix well and shape the boondi mixture into ladoos. You can also garnish the boondi ladoo with raisins or cashews.